TOMATO CONSOMMÉ WITH PEARLS
Soak
½ cup pearl tapioca over night in
1 quart cold water. Cook in same water until tender and clear. Drain liquor from
1 quart can tomatoes, add
1 teaspoon salt
1 teaspoon paprika
1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1 pint water. Wash
2 eggs, slightly beat the whites and add whites and shells to the soup. Stir until soup boils, boil 2 minutes, remove from heat and let stand 20 minutes. Strain through double cheesecloth, add tapioca drained from water and rinsed. Reheat and serve in bouillon cups. A bit of
Red coloring may be added to intensify the color.
CREAM MUFFINS
Sift together
2 cups pastry flour
1 tablespoon baking powder
2 teaspoons sugar and
½ teaspoon salt. With fingers rub in
¼ cup butter or margarine, add
2 eggs well beaten and
⅞ cup thin cream. Mix thoroughly, pour into greased muffin pans or small fancy shaped tins and bake 12 minutes at 400 degrees F., and 5 minutes at 450 degrees F. Makes 16 small muffins.
